Mmm….baked pasta! I tried this recipe this past weekend and it was a hit! You can prep certain aspects ahead of time – I chopped my veggies and boiled the pasta the night before. I have already committed this recipe to memory and will be making it again. I think I will experiment with veggie-only version and add zucchini, squash and broccoli.
6 ounces whole wheat angel hair pasta or spaghetti
2 teaspoons olive oil
1 onion, chopped finely
2-4 cloves garlic, minced (we LOVE our garlic!)
1/2 pound sweet Italian chicken sausage, casings removed
2 bell peppers
1/2 pound mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon Italian seasoning
28 ounce can crushed tomatoes
1 cup torn basil leaves
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
Cook and drain your pasta. Heat olive oil in a large pan or wok and add garlic and onions. Saute for 5 minutes until tender, then add sausage. Cook while stirring for a few minutes, then add your mushrooms and peppers. Saute 5 more minutes, then pour in sauce. Simmer on low until sauce thickens and toss in the noodles and basil. Simmer 2-3 more minutes.
Spray a baking dish with cooking spray or butter it. Toss in your pasta and vegetable mixture and half of the cheese mixture. Stir to blend the cheese. Sprinkle remainder of cheese over the top of the pasta mixture.
Bake at 375 degrees for 20-25 minutes until bubbly. Enjoy!